Source: Pillsbury Slow Cooker Recipes, January 2002

2 teaspoons oil
1 1/2 pounds boneless beef top round steak, cut into 5 pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, halved and sliced
1/2 medium green pepper, cut into strips
1 can cream of mushroom soup
3/4 cup thick and chunky salsa

Heat oil in large skillet over medium-high heat until hot. Sprinkle steak with salt and pepper. Place steak in skillet; cook 4 to 6 minutes or until well browned, turning once. Transfer steak to 4- to 6-quart crockpot. Top with onion and bell pepper.

In same skillet, combine soup and salsa; mix well. Pour over vegetables and steak. Cover; cook on LOW for 8 to 10 hours.

Remove steak pieces from crockpot; place on serving platter. Stir sauce well. Serve sauce with steak.